Our triple chocolate waffles recipe was created to give you a waffle that truly tastes like chocolate. We're talking cocoa powder and bittersweet chocolate in the batter and then a sprinkle of mini chocolate chips on top. These waffles are a true chocolate lover's dream and perfect served with fresh berries, whipped cream and a drizzle of maple syrup.
Our chocolate waffles are crispy on the outside, tender in the middle and perfectly sweet. They come together quickly in one bowl and are easy enough for a lazy weekend breakfast but fancy enough to serve for a special brunch. They would be delicious served alongside our decadent French Hot Chocolate Recipe. Keep reading for step by step instructions and all of my best waffle making tips - nobody likes an overflowing waffle maker (that was me the first time I made waffles) or waffles that fall apart when you lift the lid.
What You'll Love About this Recipe
Serious Chocolate Flavor - These are definitely not your basic chocolate waffles. We started with cocoa powder and when that wasn't enough chocolate, we added bittersweet chocolate and mini chocolate chips. Every single bite is unapologetically chocolatey.
Light and Crispy Texture - Despite being packed with chocolate, these waffles come out light and fluffy with crisp, buttery edges every time. No soggy or dense waffles here.
Mix in One Bowl - No mixer, no separating eggs, no fussiness here. Just one bowl, a whisk and 10-15 minutes to make this delicious batch of chocolate waffles.
Easy to Make But Feels Special - This waffle recipe will make a regular Saturday morning feel like a special celebration. Easy enough for a weekday but impressive enough to serve for special guests too.
key ingredients
See the recipe card for exact quantities and detailed instructions.
Bittersweet chocolate - The bittersweet chocolate adds lots of extra chocolate flavor. I suggest using a bittersweet baking bar from Ghiradelli or something comparable to make this batch of waffles.
Cocoa powder - Use a high quality, natural cocoa powder for these waffles. I usually use one from Ghiradelli but any natural cocoa power (not alkalized) will work well for this recipe.
Cornstarch - Adding cornstarch to the waffle batter creates crispy edges and helps to keep the middles light and fluffy.
Mini chocolate chips - The sprinkle of mini chocolate chips right after the waffles come off of the iron add a melty, sweet layer of even more chocolate. Make sure that your chips are mini so that they melt quickly!
how to make triple chocolate waffles
- Combine all of the dry ingredients in a large mixing bowl.
- In a small sauce pan, melt the bittersweet chocolate and butter. Break the bittersweet chocolate into pieces so that it melts easily.
- In a large measuring cup, combine eggs, canola oil and vanilla. Whisk until well combined.
- Add the milk to the butter and chocolate. Whisk until well combined.
- Whisk the liquid ingredients into the dry ingredients. Mix until the batter just comes together.
- Preheat your waffle iron and spray with cooking spray.
- Pour batter onto a warm waffle iron. Cook according to the directions of your waffle iron.
- Remove waffles from the waffle iron. Sprinkle with mini chocolate chips and serve with fresh berries, whipped cream and maple syrup.
- Serve chocolate waffles with whipped cream, fresh berries and warm maple syrup.
Substitutions and Variations
Flour - You can swap the all-purpose flour for your favorite gluten free flour blend and make gluten free chocolate waffles. I have always had good luck with King Arthur's Measure for Measure and Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Whole Milk - I prefer whole milk for baking but any milk will work. You can even use your favorite plant based milk.
Bittersweet baking chocolate - if you don't have bittersweet chocolate, you can definitely use 2 ounces of semi sweet chocolate or even use a dark chocolate bar.
Canola oil - melted coconut oil or a little more butter both work as great substitutes in this recipe.
Mini chocolate chips - Regular chocolate chips will work in a pinch, just chop them up a bit so that they melt pretty quickly. You could even finely chop a semi sweet or dark chocolate bar.
Mocha Waffles - Add 1-2 tablespoons of espresso powder for a decadent coffee and chocolate waffle.
Peanut butter chocolate - Swirl a spoonful of creamy peanut butter into the waffle batter. Top the cooked waffles with peanut butter chips and a drizzle of creamy peanut butter.
Waffles for Dessert - Top these chocolate waffles with your favorite ice cream, hot fudge, whipped cream and maraschino cherries for a decadent dessert.
Storage
Leftover Waffles in the Refrigerator - Store leftover waffles in the refrigerator, in an airtight container for up to 3 days.
Leftover Waffles in the Freezer - Arrange waffles on a sheet pan and freeze until solid. Move frozen waffles to a freezer bag or airtight container and store in the freezer for up to 3 months.
Reheating - Skip the microwave and reheat your waffles either in the toaster oven or air fryer for 3-5 minutes.
Waffle Batter - Don't want to make all of these waffles at once? The batter will keep well in the refrigerator for 2-3 days. Store in an airtight container. Having waffle batter in the refrigerator makes it super easy to make fresh waffles on busy mornings.
Top Tips
Don't Overmix the Batter - Once you combine the wet and dry ingredients, mix until everything just comes together. Lumps in the batter are totally fine. Over mixing your batter develops gluten and will lead to tough and chewy waffles instead of the light and fluffy waffles that we are going for.
Let the Batter Rest - Mix your waffle batter up and then preheat your waffle iron. This gives the batter a few minutes to rest before cooking the waffles. This gives the baking powder time to activate and gives the flour a few minutes to hydrate, leading to light and fluffy waffles with a fantastic rise.
Make Sure That Your Waffle Iron Is Hot - You won't want to rush this step. A nice, warm waffle iron is one of the secrets to that crispy exterior. If you add the batter too early, your waffles could stick and won't be crispy.
Don't Peek Too Early - I know it's tempting, but opening the waffle iron before the waffles are ready could tear them right in half. Most waffle irons have a little light letting you know that the waffle has finished cooking. If yours doesn't watch for less steam coming out from the sides of your waffle iron, that's a good time to check on your waffles.
Make Sure That Your Melted Chocolate Mixture Isn't Too Hot - You want your butter and chocolate to be melted, but not so hot that it cooks the eggs when you add it to the waffle batter. I like to add the milk and then test the liquid ingredients with my finger, if it feels pretty close to body temperature, you don't have to worry about cooking your eggs. The liquid ingredients should be warm, not hot.
Triple Chocolate Waffles FAqs
For a standard waffle iron, use ⅓ to ½ cup of waffle batter. For a Belgian waffle maker, use ¾ to 1 cup of waffle batter. It's better to under fill your waffle iron to start, you will have a smaller waffle but it won't pour out the sides and make a big mess.
Make sure that you spray your waffle iron with cooking spray even if it's a nonstick waffle iron. You also want to make sure that you give your waffle iron time to preheat. If it's not nice and hot, your waffles will stick. There is truly nothing worse than a waffle stuck to the iron.
I know it's hard, but try not to peek at your waffle. Give it time to finish cooking before you open the lid. If you open it too early, the waffle will split apart and stick to the top and bottom of the waffle iron.
📖 Recipe
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Easy Triple Chocolate Waffles
Equipment
- measuring cups
- measuring spoons
- small saucepan
- glass measuring cup
- mixing bowl
- spatula
- whisk
- waffle iron
Ingredients
- 1 ½ cups (195g) all purpose flour
- ½ cup (40g) cocoa powder
- ½ cup (120g) sugar
- 1 tablespoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon sea salt
- 2 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla
- 1 ¼ cups whole milk add up to ¼ cup more to smooth out your batter
- 2 tablespoons butter melted
- 2 ounces bittersweet chocolate
- ½ cup mini chocolate chips for sprinkling after cooking
Instructions
- Whisk together the flour, cocoa powder, sugar, baking powder, corn starch and salt in a large mixing bowl.1 ½ cups (195g) all purpose flour, ½ cup (40g) cocoa powder, ½ cup (120g) sugar, 1 tablespoon baking powder, 1 teaspoon corn starch, 1 teaspoon sea salt
- In a large measuring cup, combine 2 tablespoons of oil (canola or melted coconut oil work well) with the vanilla extract and eggs. Whisk these ingredients until well combined.2 tablespoons canola oil, 2 large eggs, 1 tablespoon vanilla
- In a small sauce pan, melt the butter. Break the chocolate into pieces and add to the melted butter. Whisk the milk into the chocolate and butter.2 tablespoons butter, 2 ounces bittersweet chocolate, 1 ¼ cups whole milk add up to ¼ cup more to smooth out your batter
- Add all of the liquid ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good. If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.
- Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray.
- Once the waffle iron is warm, use a measuring cup or ladle to pour a cup of batter onto the hot waffle iron.
- Cook waffles, following the directions on your waffle maker.
- As soon as the waffles come out of the waffle iron, sprinkle them with mini chocolate chips.½ cup mini chocolate chips for sprinkling after cooking
- Serve waffles with fresh berries, whipped cream and warm maple syrup.
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